On Sunday night you should cook all chicken breasts and cut them up. I would also do the other chopping like the head of broccoli, red onion, shallots, green onions, olives and the sweet potatoes. If you do this you are setting yourself up for a relaxing week of home cooked meals!

Directions:1. Heat broiler. In a bowl, combine the sugar and soy sauce; set aside.2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.3. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.4. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.

Directions:Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

Directions:1. Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water and drain the pasta.2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.3. Add the peas, lemon zest, ½ teaspoon salt, ¼ teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.4. Divide the ravioli among bowls and top with the pea mixture.

Directions:1. Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting.2. Heat oven to 325º F. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast. **I did this in the Crock pot since I do not have 2 hours to cook dinner and it was so good**3. Cook until an instant-read thermometer inserted in the center registers at least 120º F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven.4. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125º F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.